Ridiculously Good Coffee Crumble Ice Cream
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When summer rolls around, all I want is this coffee crumble ice cream! Made with fresh coffee beans, crunchy cookies, and toasted almonds, this recipe is creamy, simple to make, and beyond delicious. Even better, I’ve developed ice cream maker and no churn recipes so you can try this ice cream no matter what equipment you have! Save this recipe for summer parties and get togethers with friends.
The first time I ever tried coffee, I was three years old, walking down the street in Old Town San Diego, and I was eating my dad’s coffee ice cream with toasted almonds. Honestly, he probably only let me try it because he thought I would be unimpressed by anything coffee-flavored.
But joke was on him, because I’m pretty sure that was the gateway that later fueled my caramel frappuccino phase when I was a pre-teen obsessed with neon green and spiky, rubber earrings from Claire’s. And maybe even my gateway to present late 20s me who’s obsessed with all things coffee whether it’s vanilla coffee cupcakes, chewy coffee cookies, or coffee crème brûlée.
It wasn’t until I was in pastry school that I learned how to make coffee ice cream from scratch. And now, the store-bought stuff just doesn’t cut it. I mean, I’ll still eat it, of course. But homemade coffee ice cream is elite and here’s why!
Let’s talk about homemade ice cream
This ice cream was inspired by that long-ago memory with my dad. But instead of just adding almonds, this ice cream also features Biscoff cookies because I wanted a little extra crunchy element. It’s honestly so good that I’ve been tiptoeing to the freezer to sneak a bite or two all week. It’s called self-care!
- You can make this recipe with an ice cream maker or use the no churn recipe.
- It has intense coffee flavor, buttery cinnamon cookie crumbles, and nutty almonds.
- Since this ice cream can sit in the freezer for up to 2 weeks, it’s the best make-ahead dessert.
- This ice cream is lovely for dinner parties, BBQs, or just a weekend project.
Ingredients you’ll need
Regular ice cream and no churn ice cream have different ingredients & cooking methods. So, there’s a different shopping list depending on which recipe you’re making! Here’s some more details.
Ice cream maker
- Cream – the cream has a lot of fat which gives the ice cream a very smooth, ultra-creamy texture. Make sure you’re buying heavy whipping cream, not half-and-half!
- Whole milk – a splash of whole milk keeps the ice cream from being too fatty which can leave a greasy mouthfeel. Make sure you’re using whole milk to keep the fat % high though!
- Sugar – the sugar adds sweetness and keeps ice crystals from forming so the ice cream is soft and creamy.
- Coffee – for the most amount of coffee flavor, you’ll definitely want freshly-ground coffee. Use coarse-ground coffee beans because we’ll strain them out later.
- Salt – a pinch of Kosher salt will offset the sweetness. I like Morton’s Kosher salt.
- Extracts – almond & vanilla extract add extra flavor to complement the coffee.
- Egg yolks – it’s important to use egg yolks (not whites!) in the ice cream. Egg yolks give the ice cream stability and help emulsify the fats in the milk & cream.
- Almonds – I am obsessed with the almond & coffee combo! Use toasted almonds for a deeper nutty flavor.
- Cookies – my personal favorite is Biscoff. Just chop them up until they’re the size of chocolate chips for extra crunch.
No churn
- Sweetened condensed milk – a can of sweetened condensed milk is not only the sweetener in no churn ice cream but it also gives it a silky texture.
- Extracts – vanilla & almond extract are a nice combo for extra flavor.
- Instant espresso – instead of coffee beans, the no churn recipe uses instant espresso or instant coffee. That’s because we won’t strain the ice cream so we need to add lots of coffee flavor that instantly dissolves.
- Salt – just a pinch of Kosher salt will keep the ice cream from being too sweet.
- Heavy whipping cream – we will whip the cream and fold it into the sweetened condensed milk to give the ice cream a fluffy texture.
- Almonds – for crunch and nuttiness, add a handful of toasty almonds.
- Cookies – like I said above, I like Biscoff cookies because they are cinnamon-y and crunchy!
How to make ice cream: two ways
Ice cream maker
Make the custard
- Start by whisking together the cream, milk, half of the sugar, the ground coffee, and salt. Bring it to a gentle simmer.
- Then, whisk together the rest of the sugar and the egg yolks they’re thick and a pretty pale yellow.
- While whisking, add about 1/2 cup of the hot cream mixture to the egg yolks to temper the eggs. Then, slowly whisk in the rest of the coffee cream until the custard is smooth.
Tempering eggs
To keep the eggs from scrambling, it’s important to quickly whisk just a bit of the hot cream into the egg yolks. Add the cream a splash at a time until the mixture is smooth and warm. Then, add the rest of the cream while whisking constantly!
- Pour the mixture back into the saucepan and gently cook until the custard is slightly thickened. It should coat the back of a spoon!
- Pour the custard through a fine-mesh sieve to strain out the coffee grounds. Cool it in an ice bath and stir in the vanilla and almond extracts.
- Then, press a piece of plastic wrap over the top to keep a weird skin from forming on the custard. Refrigerate for 1-2 hours, until chilled.
Coffee grounds
If you don’t want any leftover coffee grounds in the ice cream, make sure they’re extra coarsely ground. Or, try straining the custard through cheesecloth instead! But honestly, any coffee grounds that do seep through are small enough that you won’t even notice them in the ice cream!
Churn the ice cream
- Once the custard is chilled, pour it into an ice cream maker.
- Churn the ice cream according to the machine directions. Add the almonds and cookie crumbs during the last 5 minutes.
- Lastly, spoon the ice cream into a container and cover. Freeze for at least 2 hours and enjoy!
No churn
- In a large mixing bowl, mix together the sweetened condensed milk, vanilla extract, almond extract, instant coffee, and salt until it’s nice and smooth.
- Meanwhile, whip the heavy whipping cream into stiff peaks.
- Then, fold the whipped cream into the coffee-milk mixture until it’s smooth.
Fold gently
It’s important to gently fold the whipped cream into the coffee mixture so it doesn’t deflate. The whipped cream is key for that creamy, fluffy texture!
- Fold the toasted almonds and cookie crumbles into the coffee-cream mixture.
- Then, spoon the ice cream mixture into a loaf pan or large airtight container.
- Freeze the ice cream for about 5-7 hours, until it’s completely frozen. Enjoy!
Ice cream maker vs no churn
There are many ways to make homemade ice cream, but today, we’re talking about the two most popular. The method you use will depend if you have an ice cream maker or not. (Although, I highly recommend that you get one, it’s so worth it!)
- Ice cream maker – this method uses a traditional custard base. The ice cream maker churns the custard for that classic creamy texture that you know and love. This is def my favorite way!
- No churn – this method is a popular no machine “hack” that uses sweetened condensed milk and whipped cream to make up the base. While it’s definitely not as good as classic ice cream, it’s a nice substitute if you don’t have or want an ice cream maker.
More add-in ideas
If you’re not in the mood for a coffee crunch ice cream, there are a lot of options! I’m partial to the crunchy bits, but honestly, what doesn’t go with coffee? Here are some of my favorite add-ins to try!
- Toasted cashews, hazelnuts, or pecans
- Crushed Oreo Thins (or regular Oreos)
- A swirl of caramel sauce or fudge
- Chocolate-covered coffee beans
- Finely chopped milk, dark, or white chocolate
A decaf option
If you’re sensitive to caffeine, you can always make this coffee crisp ice cream caffeine-free! Just buy your favorite decaf coffee beans if you’re using a machine. Or, if you’re going no churn, use decaf instant coffee or espresso instead. The measurements will stay the same!
Freezing leftovers
When you’re ready to store the leftovers, make sure they’re covered tight! Otherwise, you might end up with frostbitten ice cream. I like to store leftovers in an airtight, freezer-safe container. As long as it’s stored properly, it should last in the freezer for up to 2 weeks.
But, if you’re making no churn coffee ice cream, I’ve noticed that it doesn’t stay good for quite as long. I would only store it up to 1 week. To keep it from getting freezer burn, press a piece of parchment paper to the top of the ice cream. Then, wrap the whole pan in plastic wrap or store it in an extra large freezer bag.
A few ice cream tips
- Don’t forget to freeze the ice cream maker bowl for at least 1 day before making the ice cream. If the bowl isn’t cold enough, the ice cream will never freeze.
- If you want extra coffee flavor, feel free to steep the coffee beans in the milk-cream mixture for about 10 minutes. Just don’t let the cream cool, you want it to be hot!
- If you want to make the custard in advance and churn it later, it’s super easy! Just chill the custard overnight in the fridge and churn the next day.
- Make sure the almonds & cookie crumbs are the size of a chocolate chip or smaller. If the chunks are too large, the machine won’t be able to mix them in as well.
Yield & serving ideas
The classic ice cream recipe makes about 1 1/2 quarts which will serve anywhere from 6-8 people depending on how big the servings are. The no churn recipe will also serve about 8 generous scoops.
In terms of serving cookie crumble ice cream, of course it’s amazing on its own. (I eat it straight out of the container lol). But if you want to add toppings try:
- A drizzle of salted caramel sauce or chocolate sauce
- Extra chopped almonds and cookie crumbs
- A dollop of fresh whipped cream
- Serve it affogato style with a shot of espresso!
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Ridiculously Good Coffee Crumble Ice Cream
Ingredients
Ice Cream Maker
- 1/2 cup raw almonds, roughly chopped (75 grams)
- 6 Biscoff cookies
- 1 1/2 cups heavy whipping cream (370 grams)
- 1 1/2 cups whole milk (360 grams)
- 2/3 cups sugar (136 grams)
- 1/4 cup coarsely ground coffee (20 grams)
- 1/4 teaspoon Kosher salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
No Churn
- 1/2 cup raw almonds, roughly chopped (75 grams)
- 6 Biscoff cookies
- 14 ounces sweetened condensed milk (397 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 Tablespoons instant espresso (9 grams)
- 1/4 teaspoon Kosher salt
- 1 pint heavy whipping cream, cold (473 milliliters)
Equipment
- Small saucepan
- Stand mixer or hand mixer with whip attachment
- Ice cream maker (optional)
- Loaf pan (for no churn)
Instructions
Ice Cream Maker
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- Next, whisk together the heavy whipping cream, whole milk, half of the sugar, the ground coffee, and the salt in a saucepan. Bring it to a simmer over medium heat, stirring constantly. Set the pan aside off of the heat.
- Add the remaining sugar and the egg yolks to a medium mixing bowl. Whisk rapidly until the mixture is thickened and pale yellow, about 2-3 minutes. Then, while whisking constantly, slowly add about 1/2 cup of the coffee-cream mixture to the egg yolks to temper the eggs. Slowly pour the remaining coffee-cream mixture into the egg yolks until the mixture is smooth.
- Pour the coffee-cream mixture back into the saucepan and cook it over medium heat, stirring often, until it's slightly thickened and coats the back of a spoon. Strain the custard through a fine-mesh sieve into a medium bowl. Discard the coffee grounds.
- Fill a large bowl with ice and water to make an ice bath. Place the bowl of custard into the ice bath and stir constantly until the custard is chilled. Then, add the vanilla extract and almond extract and stir well to combine. Press a piece of plastic wrap over the top of the custard to keep a skin from forming. Refrigerate for at least 1 hour or up to 24 hours.
- Once the custard is completely chilled, freeze in an ice cream maker according to manufacturer's instructions. Add the toasted almonds and cookie crumbs during the last 5 minutes of churning. Pour the ice cream into a freezer-safe container and freeze for at least 2 more hours. Scoop and enjoy!
No Churn
- Place a loaf pan in the freezer while you prepare the rest of the recipe.
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, almond extract, instant espresso, and a pinch of salt. Whisk until the mixture is smooth and the instant espresso is dissolved. Set aside.
- Next, use a hand mixer or stand mixer with a whisk attachment to whip the heavy whipping cream into stiff peaks, about 3-4 minutes. Fold the whipped cream into the condensed milk mixture, about 1 cup at a time, until you have a smooth ice cream base.
- Fold the almonds and cookie crumbs into the ice cream base until the add-ins are well-combined. Pour the ice cream base into a loaf pan and smooth the top evenly. Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen. Scoop and enjoy!
Notes
xo Sara Lynn
Song of the day – I hope that you think of me by Pity Party (Girls Club) and Lucys
